Brown Chicken Stock

Name: Brown Chicken Stock
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 2 carrots, diced; 1 stalk celery; 1 kilograms chicken bones; 1 teaspoons dried basil; 1 teaspoons dried parsley; 1 teaspoons dried thyme; 1 head garlic, halved; 4 teaspoons kosher salt; 59 milliliters olive oil; 1 Tbsp cracked black peppercorns; 2 red onions, sliced

Brown Chicken Stock is a gluten free, dairy free, and primal recipe with 12 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 59 calories. Head to the store and pick up carrots, olive oil, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.

Ingredients you will need

Chicken Bones

Equipment you will use

Baking Sheet

Oven

Heat the olive oil in a stock pot over medium heat.

Ingredients you will need

Olive Oil

Stock

Equipment you will use

Pot

Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.

Ingredients you will need

Carrot

Celery

Onion

Water

Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours.

Ingredients you will need

Roasted Chicken

Parsley

Garlic

Pepper

Basil

Thyme

Water

Salt

Equipment you will use

Pot

Add more water if needed.

Ingredients you will need

Water

Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

Ingredients you will need

Stock

Water